Cornmeal Cake
| Total : 5 hours |
Ingredients:
- 1¾ cups blue cornmeal
- ½ cup yellow cornmeal
- 1 1/3 cups cold water
- 3 cups boiling water
- ¼ cup bulghur wheat
- ¼ cup raisins
- ¼ cup brown sugar
Directions:
- In a large bowl, combine the two types of cornmeal.
- Slowly add the cold water to the cornmeal mixture, stirring to avoid lumps. Mix well.
- Slowly add the boiling water to the cornmeal mixture, stirring to avoid lumps.
- Add the bulghur wheat, raisins and brown sugar, and mix well.
- Line an 8 x 8 inch baking pan with foil. Pour the batter on top of the foil. Cover with more foil and bake at 250° for 4 hours. Remove the foil cover and bake an additional 30 minutes. Cake will be very moist, similar to densely cooked cereal.
- Cut cake into 9 squares.
Exchange: 2 starch, 1 fruit
Carbohydrate Units: 3
Nutrition Facts
Servings per Recipe:
9 squares, each one 2½ x 2½ inches in size
9 squares, each one 2½ x 2½ inches in size
Amount Per Serving
Calories 200 Calories from Fat 0
% Daily Value
0% Total Fat 0g
0% Cholesterol 0mg
0% Sodium 0mg
15% Total Carbohydrate 44g
8% Dietary Fiber 2g
0% Sugars 0g
6% Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
